Effect of Sodium Chloride Reduction and Wheat Fiber Addition on Chicken Nugget Quality
Patricia Bonato, Flavia Perlo, Romina Fabre, Gustavo Teira, Osvaldo Tisocco & M. Gabriela Dalzotto · Current Journal of Applied Science and Technology · 2016
Aims: The effect of sodium chloride (NaCl) reduction and wheat fiber (F) addition on chicken nugget quality was analysed. Storage stability of a low sodium formulation was also determined. Study Design: Thirteen batches of chicken nuggets were produced according to an arrangement...
Open access
Research Article
10.9734/BJAST/2016/28032